Soak the lentils for at least twelve hours in cold water. Then drain and place them in a pan with cold salted water (one gallon of water to one-half ounce of salt), bring them to the boil and then simmer until the lentils are quite soft, say for about one hour. After having been cooked like this they can be served as advised for haricot beans or plain, save for the addition of a pat of butter melting among them, a sprinkling of chopped parsley, and a soupçon of pepper and salt.

Lentil Fritters

Take four ounces of cooked lentils, two ounces of breadcrumbs, one braised onion, one egg, celery salt, and pepper. Mix well. Take up pieces about the size of a walnut, and fry a golden brown.